RECIPES

Meringue Fluff Frosting

Bakers are endlessly
inventive. Besides all the classic frostings, they’ve come up with tasty
hybrids. This one, for instance, is like the love child of two types of meringue frostings: Swiss buttercream and Seven-Minute Frosting. It is
incredibly soft and silky, yet stiff enough to hold its own in billowy swirls.
And it’s easy to make. The secret ingredient: marshmallow crème in a jar. Don’t
tell! I also make a version that’s pretty in pink (see below), for Pink
Lemonade Cake and Pink Lemonade Cupcakes.

There’s no need to refrigerate Meringue Fluff
Frosting. If you have it on a refrigerated cake, let it sit at room temperature
at least 30 minutes before serving.

Pink Lemonade Meringue Fluff FrostingSubstitute frozen lemonade concentrate for the cream. (You don’t have to thaw the concentrate, just as long as you can scoop it.) Once the frosting is finished and fluffy, add red food dye in tiny increments to tint it pastel pink. Beat on medium speed 30 seconds, or until evenly tinted.